Wok Star

By RoketJSquerl

Stir Fry steps by Eleanor Hoh

Ingredients

• Basic Marinade:
• 1 Tbsp (2 circles) Tamari Soy Sauce
• 1 tsp (2-3 shakes) Sherry
• 2-3 dashes White Pepper
• light dusting Corn Starch
• Sauce:
• Start with Basic Marinade above, add;
• 1/2 cup water
• 1 tsp Chili-Garlic sauce (optional)
• Stir Fry Ingredients:
• 2 cloves garlic, minced
• 2 Tbsp ginger, minced
• Veggies:
• Red/Green/Yellow Bell Pepper
• Onion
• Brocolli
• Asparagus
• Mushrooms
• spinach
• bok choy
• napa cabbage
• Meat:
• beef, sliced thin against the grain
• pork, sliced thin against the grain
• chicken, cubed or sliced thin
• Seafood:
• shrimp
• tilapia

Preparation

Step 1

For the Marinade:
After washing the meat, wipe dry with paper towels to prevent diluting the marinade (this also prevents splattering and/or "boiling" the meat when frying. The marinade should be added directly onto the meat. The marinade should be DRY. If there is liquid in the bottom of the bowl, pour it off! This marinade is proportioned for 1 lb. of meat.

1. Gather all prepped ingredients next to the stove prior to frying.
2. Gather all utensils you'll need prior to frying: Wok/Lid, spatula, chopsticks or fork
3. FRY VEGGIES FIRST. They won't stick to the wok like meat.
4. Fry veggies and meat separately--they cook at different rates.

STIR FRY VEGGIES:
-Drain properly to prevent splatter
-Heat wok until smoking
-Add oil (squirt 3 circles to run down sides of the wok
-Add Garlic and Ginger
-Stir Fry veggies
-Remove veggies when cooked and place in serving dish and cover with lid.

STIR FRY MEAT:
-Drain excess marinade from meat (FRY, DON'T BOIL THE MEAT)
-Reheat the wok to smoking
-Add oil (squirt 4 circles)
-Add Garlic and Ginger
-Add meat (sear one side before turning)
-Remove meat and add to covered veggie dish

SAUCE:
-Add sauce to wok
-Put wok on heat and stir
-Heat sauce until it bubbles
-Add veggies/meat to wok, mix and reheat
-Serve